Thursday, October 8, 2009

Double Tomato and Pesto Soup

you don't get better than tomato and pesto!


2 T evoo
1 clove garlic chopped
2 shallots, finely chopped
1 carrot, peeled and finely chopped
1/2 cup loosely packed sun-dried tomatoes, chopped
Salt and freshly ground pepper to taste
2-3 cups chicken broth
1 can concentrated crushed tomatoes
1/2 cup store bought pesto sauce- available in refrigerated section
1 small brick asiago or parmigiano reggiano cheese, and croutons to pass at table


Heat a medium pot over medium heat. Add evoo, garlic, shallots, carrot, and sun dried tomatoes. Season with salt and pepper and cook 5 minutes. Add 2 cups of broth and the crushed tomatoes and heat to a bubble. Add up to 1 extra cup of broth and bring to the desired consistency. Stir in pesto. Adjust seasonings and pour soup into bowls.
Shave cheese on top and serge with croutons.

No comments: